Lemon juice is usually added last as it will thicken the filling. It is alright to whisk the sugar, eggs and lemon zest hard, but add the cream, and then the juice, slowly and gently.

This rolled cake offers a perfect balance of fluffy sponge cake, tangy lemon cream, and sweet glaze that is simply ...

Spread your lemon pie filling in the bottom of your dish, then top with half of your box cake mix. Next comes the interesting part; you’re going to want to cube your cream cheese and thinly slice your ...

This one has a tangy lemon curd filling with whipped cream, making it a beautiful springtime dessert. Feel free to change the filling for your favourite fruity jam or even chocolate spread.

The filling is not baked ... To make the lemon posset, put the cream, sugar and lemon zest into a saucepan and heat until just boiling, stirring until the sugar has dissolved.

To make the filling, whisk the cream cheese until smooth, adding the condensed milk a little at a time, until combined. Stir in the egg yolks, then add the lemon zest and juice and mix to combine.

This recipe of Lemon Crème Brulee is balanced by cream and honey on one side and tangy, citrus bit of lemon on the other. So you can never have enough of this lemon dessert!

Mix lemon filling 100 grams, whipping cream 500 grams and 150 grams white ganache to make the lemon cream. 3. Take one layer of the sponge and spread lemon cream on it.

Sweet and tangy, this easy lemon dump cake is rich and creamy with a buttery crust. You’ll love how easy it is to throw ...

For lemon curd filling: In a heavy saucepan ... Chill for 8 hours or overnight before serving with a dollop of whipped cream.